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Tuna and orzo pasta salad
15 Min Serves 4
Ingredients
For the dressing:
- Juice of ½ a lemon
- 1 tsp Dijon mustard
- 1 tsp dried oregano
- 1 garlic clove, crushed
- Salt and black pepper
- 3 tbsp olive oil
For the Salad:
- 200g orzo
- 2 x 80g pots John West Infusions Basil
- Large handful of fresh parsley, chopped
- ½ a red onion, chopped
- 1 large cucumber, chopped
- 200g multi-coloured cherry tomatoes, halved
- 200g rocket
- 40g pine nuts
-4045-400x400.png "Infusions Tuna Basil")
Made with
Infusions Tuna Basil
Infusions Tuna Basil
Classic tuna with basil-infused extra virgin olive oil in a resealable, no-drain pot. Perfect for topping a salad when you want a light lunch that doesn't require much preparation time.
Step 1
In a large bowl, whisk together the lemon juice, mustard, oregano, garlic and some salt and pepper. Slowly pour in the olive oil while whisking.
Step 2
Bring a large pan of salted water to a boil and cook the orzo according to package directions. Drain and rinse in cold water. Transfer to the bowl with the dressing.
Step 3
Add the tuna, orzo, parsley, red onion, cherry tomatoes and cucumber. Stir to combine well. Add dressing.
Step 4
Divide the rocket amongst four serving bowls and top with the tuna pasta salad. Scatter with the pine nuts, to serve.
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